Last Activity:11-10-2013 12:13 PM
2 Likes on 2 Posts
Posted in thread: The 'Eugenia Uniflora' mead experiment on 07-23-2013 at 03:50 AM
Airlock activity may not be a good indicator of a finished fermentation, but clarity definitely
is. It's true, you should rack your mead until the lees are gone, or mostly gone, just because
it can be...
Posted in thread: Stirring on 07-14-2013 at 06:56 AM
Hey guys! I've read (mostly in the stickies, here) that degassing is critical to a speedy
fermentation with mead. I've tried a couple different things, with varying results, and want to
solicit some o...
Posted in thread: Juicing sweet potatoes on 07-02-2013 at 03:21 AM
This is fascinating. I'm researching to do a sweet potato wine. I'd suggest country wine as a
gluten free drink, and also mead. (Although the whole mashing thing is half the fun of making
Posted in thread: Honey costs on 06-20-2013 at 01:20 PM
Where are you at? A sink with hot water running in it wouldnt melt it overnight? If I have any
cryastalization in a bottle of honey I dump out the liquid part and then dissolve the crystals
in hot tap...
Posted in thread: Honey costs on 06-17-2013 at 01:16 PM
I dissolve it. Last time, I used 10 gallons of honey and it was a long, sort of all day
process. You kind of end up hacking at it with knives or whatever kitchen implements seem to
work best, then put...
Posted in thread: Honey costs on 06-17-2013 at 03:55 AM
Around here it's about 3 bucks a pound at the grocery store, but i'd definitely try finding a
beekeeper with raw honey. I know you said it definitely would not be cheaper, but I've gotten
raw honey fr...
Posted in thread: Sparkling Mead Without Priming Sugar on 06-13-2013 at 03:46 AM
Hey guys, I've got a bunch of mead and for various reasons, want to bottle it before it
ferments dry to make sparkling mead (instead of adding sugar after it has dried up). I've done
some high power b...
Posted in thread: The 'Eugenia Uniflora' mead experiment on 06-01-2013 at 12:04 PM
I'd recommend crushing the fruit and maybe removing the stones. Fruit skin is supposed to be a
pretty good barrier for keeping fruit stuff in. I tried making a wine with intact fruit (eating
Posted in thread: 2 questions on 05-25-2013 at 08:23 AM
Here's my input! I totally agree that we shouldn't expect well-fermented booze to come without
experimentation. I also agree that it's good to pay attention to what's happening, and not
worry about ti...